I’m excited to share a delightful recipe for Hutsul-style stew cooked in pots.
Marinate 300–400 grams (about 10–14 ounces) of veal with onions for 2–3 hours. Sauté the meat with the onions until golden brown, then pour in 1 cup of broth. Simmer the meat until fully cooked.
Use 500 grams (about 1 pound) of mushrooms. While white mushrooms are preferred, any variety will work. Slice the mushrooms and sauté them in butter. Add 1/2 cup sour cream and cook the mushrooms 3–5 minutes more.
Make potato pancakes (deruny): grate the potatoes and onions. Mix in eggs and flour, then fry the batter in a skillet until golden.
Grease the bottom of each pot with a small piece of butter. Layer potato pancakes in the bottom, then add the meat with onions and cover with more pancakes. Spoon the mushrooms in sour cream over the meat, then add another layer of pancakes. Fill each pot about two-thirds full with the assembled layers, cover with lids, and bake the pots at 200°C (about 400°F) for 10–15 minutes. Five minutes before they’re done, sprinkle the stew with finely chopped garlic and herbs.
